photo by Rita1652
- Ready In:
- 2 cups thinly sliced carrots
- 2 cups thinly sliced red bell peppers
- 1 1⁄2 cups thinly slice onions
- 2 cups thinly sliced celery
- 4 cups cauliflower florets
- 2 cups thinly sliced green tomatoes
- 2 thinly sliced red jalapenos (keep seed for more heat)
- 3 long green chili pepperoncini peppers
- 3 -5 garlic cloves, peeled and sliced super thin
- fresh thyme sprig
- 2 bay leaves
- 3 tablespoons unrefined salt
- 6 cups filtered mineral water (using chlorinated tap water will prevent the beneficial bacteria to grow.)
- Prepare brine by dissolving the salt in water.
- Mix all the ingredients except the brine in a large bowl.
- Add them to the Fermenting Vessel of choice (check description above) packing them down as you go.
- Fill each jar with the brine, leaving 1½ -2 inches of headroom—the space at the top, between the rim of the jar and the top of the vegetables. Weight the vegetables so they are completely submerged in the brine.
- Cover the top of the vessel with a lid, coffee filter, paper towel, cheese cloth, or tea towel to keep bugs out and odors inches.
- Be sure to secure towels with a very tight rubber band or the ring from the canning jars.
- Place the jar out of direct light.
- Ferment at room temperature 4 days before checking the flavor. If you prefer the flavor more sour, continue fermenting.
- If to your taste transfer the jars to the refrigerator.
- Burp the jars once daily (to release any built-up gasses) the giardiniera does continue to ferment while in the refrigerator.
- This doesn`t need to be done in my home because we help ourselves to it daily.
Thank you, Rita, for this awesome recipe. I was looking for it as I need to reinforce my gut. Very easy and fun to prepare. I used all organic veggies, French "Sel de Gerande" and Fiji water. It turned out delicious and beautiful. I've already shared the recipe with friends and family. Great as a side dish, a snack or anytime you check your fridge. A keeper!